2024-03-29T09:19:56Zhttps://www.tdx.cat/oai/requestoai:www.tdx.cat:10803/1239822017-09-24T18:33:30Zcom_10803_311col_10803_322
nam a 5i 4500
Yeast
Low-temperature
Proteomic analisis
Saccaromyces
Predictive microbiology
Modeling microbial growth
Wine yeast: the challenge of low temperature
[Tarragona] :
Universitat Rovira i Virgili,
2013
Accés lliure
http://hdl.handle.net/10803/123982
cr |||||||||||
AAMMDDs2013 sp ||||fsm||||0|| 0 eng|c
Salvadó i Belart, Zoel,
autor
1 recurs en línia (157 pàgines)
Tesi
Doctorat
Universitat Rovira i Virgili. Departament de Bioquímica i Biotecnologia
2013
Universitat Rovira i Virgili. Departament de Bioquímica i Biotecnologia
Tesis i dissertacions electròniques
Guillamón Navarro, José Manuel,
supervisor acadèmic
Cordero Otero, Ricardo,
supervisor acadèmic
TDX
Different aspects and disciplines have been enclosed in this thesis in order to unravel the effects of low temperature to wine yeast. Results enclosed in chapters 1st and 2nd of this thesis reveal original empirical data with the purpose of understand how temperature has impact on Saccharomyces evolution and ecology in wine fermentation environments. Chapters 3rd and 4th enclose a proteomic analysis of yeast during wine fermentation at low temperatures and a functional genomics approach, issue from the proteomic study, developed in order to identify single gene influence at low temperature fermentations. In general, studies presented in this thesis provide oenological biotechnology with a broad range of new and original data that will allow going further in both, developing new biotechnological solutions and performing knowledge-based process management of low temperature fermentations.
r
ES-BaCBU
cat
rda
ES-BaCBU
text
txt
rdacontent
informàtic
c
rdamedia
recurs en línia
cr
rdacarrier